JP3632280B2 - Oil composition for bread making - Google Patents
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- JP3632280B2 JP3632280B2 JP04350996A JP4350996A JP3632280B2 JP 3632280 B2 JP3632280 B2 JP 3632280B2 JP 04350996 A JP04350996 A JP 04350996A JP 4350996 A JP4350996 A JP 4350996A JP 3632280 B2 JP3632280 B2 JP 3632280B2
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Description
【０００１】
【発明の属する技術分野】
本発明は、乳化剤を含有しないことを特徴とする製パン用油脂組成物に関するものであり、さらに詳しくはパンの風味、食感、比容積、老化性等の品質を改善した製パン用油脂組成物に関するものである。
【０００２】
【従来の技術】
パンは焼成後経時的に硬化したり、あるいはパサツクなどの品質劣化が避けられないため焼成後出来るだけ早く消費されることが望ましい。しかしながら、現在の生産・流通条件、あるいは消費者の消費パターンから、いわゆる大量生産型のパンには消費者の口に入るまでのタイムラグがあるために一定期間前記の品質劣化を抑制することが望まれている。
また、近年の消費者は硬いものを嫌う食嗜好から、パンにも従来以上のソフトさが望まれる傾向にある。
パンの経時的な硬化現象またはパサツキの発生は、「パンの老化」と呼ばれ、これは焼成時にアルファ化し膨潤した小麦粉中の澱粉が徐々に再結晶化していくことによって引き起こされる現象と言われている。
このため、こうした澱粉の再結晶化を抑制してパンをソフトにする方法としては、モノグリセリドに代表されるような食用乳化剤をパン生地に直接添加あるいは乳化剤をあらかじめ食用油脂中に練り込み溶解し、その食用油脂をパン生地に添加する方法が広く利用されている。
しかしながら、こうした乳化剤を使用してパンをソフト化した場合、乳化剤独特の異味、異臭がパンに残り風味を損なう。また、パンの食感で口溶けが悪くなるなどの欠点がある。
また、最近の健康への関心の高まりから、添加物としてのイメージが強い乳化剤を嫌う傾向が一般の消費者の間に起こっている。
【０００３】
これらの乳化剤を使用しない製パン用油脂については、特開昭６２−１４６５４８号公報には分岐オリゴ糖等を使用する方法により、特開昭６３−２４８３３３号公報にはガム質を使用する方法が、あるいは特公平５−７９２８７号公報には乳化剤により特定の膨潤度に調整した澱粉を使用しパン生地中の吸水含量を高めることによる方法が提案されている。これらの方法によってもパン生地物性の効果がまだ不十分であったり、焼成されたパンの比容積、老化性または食感が悪い等の課題を残している。
【０００４】
【発明が解決しようとする課題】
本発明の目的は、乳化剤を使用せずに十分にソフトで老化が遅く、ボリュームの優れたパンが焼成でき、かつパン生地の物性を損なわない製パン用油脂組成物を提供することにある。
【０００５】
【課題を解決のための手段】
本発明者らは、乳化剤に代わるパンのソフト化の手段について鋭意検討した結果、化工澱粉および糖質分解酵素を食用油脂に含有させ、これを用いてパンを製造することによりパン生地の機械耐性に優れ、かつ乳化剤を使用したパンと同等以上のソフト感を持ち、老化の遅いパンが得られることを見いだし本発明を完成するに至った。
すなわち、本発明は、アルファ化架橋澱粉（含水分量が１５重量％を超える場合を除く）、糖質分解酵素および食用油脂からなる可塑化されたショートニング状態の製パン用油脂組成物であって、該アルファ化架橋澱粉を該食用油脂１００重量部に対して１〜２０重量部含む製パン用油脂組成物である。
【０００６】
【発明の実施の形態】
本発明における製パン用とは、食パン類、菓子パン類、バターロール類など製菓製パンに広く使われるものを言う。
本発明で使用される化工澱粉とは、食用の澱粉類、すなわち、馬鈴薯、とうもろこし、小麦、かんしょ等由来の澱粉類であり、加熱膨潤・乾燥等の処理によるアルファ化澱粉、あるいはエステル化、エーテル化処理により架橋処理した澱粉のどちらも使用できるが、パン生地のベタツキ等を抑制するためにはアルファ化架橋澱粉の使用が望ましい。
これら化工澱粉の食用油脂に対する含有量は、製パン用油脂組成物が使用されるパンの種類、小麦粉の性質により適宜変更できるが、通常食用油脂１００重量部に対し、１〜２０重量部であり、好ましくは３〜１５重量部である。１重量部未満では生地物性、容積比、老化性等の十分な効果が得られず、２０重量部を越えると焼成されたパンの食感を損なう。
【０００７】
本発明で使用される糖質分解酵素とは、食品に用いられる糖質分解酵素であり、例えば、アミラーゼ、セルラーゼ等が使用できる。また、上記酵素の起源すなわち、Ｂａｃｉｌｌｕｓ等の細菌由来、Ｍａｌｔ等の穀物由来、及びＡｓｐｅｒｇｉｌｌｕｓ等のカビ由来のいずれでもよく、これらの選択、及び含有量は製パン用油脂組成物が使用されるパンの種類、或いは小麦粉の種類により異なる。例えばα−アミラーゼの場合、製パン用油脂組成物中からパン生地中へ添加される活性量が小麦粉１００ｋｇあたり５００００〜２０００００ＳＫＢ（ＳＫＢは酵素の活性単位）の範囲である場合に本発明の効果が最大となる。糖質分解酵素の含有量はＳＫＢにより変わるが、通常食用油脂１００重量部に対し、０．００１〜１重量部であり、好ましくは０．０５〜０．１重量部である。０．００１重量部未満では生地物性、容積比、老化性等の十分な効果が得られず、１重量部を越えると焼成されたパンの食感を損なう。
【０００８】
本発明に用いる食用油脂は、通常のマーガリン或いはショートニングに使用されている食用油脂である。具体的には、牛脂、豚脂、魚油、パーム油、菜種油、大豆油等の天然の動植物油脂、及びこれらの硬化油、エステル交換油等が上げられ、これらは適宜配合して使用できる。また、食用油脂中にはトコフェロール、その他油溶性の添加物も使用することができる。
【０００９】
本発明の製パン用油脂組成物は、例えば、食用油脂を加熱溶解し、それに加工澱粉、糖質分解酵素を分散し、ボテーターに代表される急冷捏和装置により可塑化させたショートニング状態として得ることができる。
本発明の製パン用油脂組成物は、上記のような食用油脂１００％のショートニングに限定されず、例えば、レシチンや蛋白質の様な天然の乳化助剤を使用して、水相を加えたＷ／Ｏ型乳化物でも本発明の効果が得られる。
【００１０】
また、本発明の製パン用油脂組成物は、使用されるパンの風味向上の目的でフレーバー類及びカロチン等の着色料等を使用することも可能である。また、水溶性の呈味成分を上記方法で作成したＷ／Ｏ型乳化物の水相中に添加してもよい。この呈味成分は食用として好ましい風味を呈するものを指し、例えば、牛乳、脱脂粉乳、全脂粉乳、練乳、発酵乳、カゼイン等の蛋白成分や、食塩、砂糖、液糖等の糖類、各種エキス類、香辛料等があげられる。
本発明の製パン用油脂組成物のパン生地への使用量は通常小麦粉１００重量部に対し、２〜３０重量部であり、好ましくは３〜２０重量部である。２重量部未満では生地物性、容積比、老化性等の十分な効果が得られず、３０重量部を越えると油分が多くなり、焼成されたパンの食感を損なう。
使用する原材料、製法等の因子により若干の変動を考慮する必要はあるが、食パン類では、通常小麦粉１００重量部に対し本発明の製パン用油脂組成物を２〜７重量部、菓子パン類では８〜１２重量部、バターロール類では１０〜３０重量部が適当である。
【００１１】
また、本発明の製パン用油脂組成物を製パンに使用する方法として一般的な中種法の本捏ミキシングの際に添加する方法や、ストレート法に添加する方法、或いは中種時と本捏時に分割して添加する方法などいずれのパン製法によっても製造可能である。また、本発明の製パン用油脂組成物を練り込み用油脂として使用したり、風味向上の目的等でバターなどと併用してもよい。
また、本発明の製パン用油脂組成物を予め小麦粉中に分散させてミックス粉を製造し、そのミックス粉を使用することによりパンを製造しても本発明の効果を得ることができる。
【００１２】
【実施例】
次に、本発明を実施例及び比較例により詳細に説明する。
実施例１
表１の配合組成で以下の方法により製パン用油脂組成物を製造した。
菜種硬化油（融点３６℃）３０ｋｇ（３０重量部）、パーム油５０ｋｇ（５０重量部）および菜種油２０ｋｇ（２０重量部）を配合し、攪拌溶解し油相部を製造した。次いで加工澱粉としてアルファ化架橋澱粉（商品名：α化架橋澱粉：松谷化学（株）製）１０ｋｇ（１０重量部）および糖質分解酵素としてアルファアミラーゼ製剤（商品名：αアミラーゼ製剤：ダニスコ社製）１０ｇ（０．０１重量部）を油相部に徐々に添加攪拌して製パン用油脂組成物▲１▼を製造した。次いで以下の配合組成および条件により食パンを試作した。
次に試作した食パンを比容積、硬さ（老化性）、食感について下記の評価基準で評価し、その結果を表２に示した。
［評価基準］
１）生地物性：１０人のパネラーにより生地のべたつきを下記の基準により評価を行いその平均値で示した。
べたつきなし：２点
ベタつきあり：１点
べたつき強く製パン機械適性に欠ける：０点
２）比容積：菜種置換法による。（ｃｃ／ｇ）
３）硬さ（老化性）：食パンを３ｃｍ厚にスライスし、そのクラム中央部位を５×５ｃｍにカットし硬さ測定サンプルとした。続いて、サンプルの厚さ方向に直径４ｃｍのプランジャーにより１．５ｃｍ圧縮したときの応力（１０４ｄｙｎｅ／ｃｍ２）のサンプル５ヶの平均値で硬さを評価した。なお、この圧縮応力の平均値の数字が高い程硬く老化しており、老化性が劣ることになる。
４）食感：１０人のパネラーによりパンの食感を下記の基準により評価を行いその平均値で示した。
歯切れ・口溶け良く、異味・異臭がない ：２点
異味・異臭は感じないが、歯切れ・口溶け悪い：１点
異味・異臭を感じ、歯切れ・口溶けも悪い ：０点
【００１４】
【表１】
実施例２〜３
表１に示した配合で実施例１に準じた方法により製パン用油脂組成物▲２▼〜▲３▼を試作した。実施例１の配合中の製パン用油脂組成物▲１▼の代わりに製パン用油脂組成物▲２▼〜▲３▼を同量使用し、実施例１と同様に食パンを試作、評価した。結果を表２に示した。
【００１６】
【表２】
比較例１
実施例１に示した配合中の製パン用油脂組成物▲１▼の代わりに汎用ショートニング（商品名：カナリヤエイト：日本油脂（株）製：モノグリセリド０．１％含有）を同量使用し、実施例１の製法により食パンを試作した。また、実施例１と同様にして評価し、結果を表２に示した。
【００１８】
比較例２〜５
表１に示した配合組成で実施例１に準じた方法により製パン用油脂組成物▲４▼〜▲７▼を試作した。実施例１の配合中の製パン用油脂組成物▲１▼の代わりに製パン用油脂組成物▲４▼〜▲７▼を同量使用し、実施例１と同様に食パンを試作して評価した。結果を表２に示した。
【００１９】
実施例４
実施例１で試作した製パン用油脂組成物▲１▼を用い、以下の配合、製法により菓子パンを試作した。
【００２０】
【表３】
比較例６
実施例４に示した配合中の製パン用油脂組成物▲１▼の代わりにバターを同量使用し、菓子パンを試作した。また、実施例１と同様にして評価し、結果を表３に示した。
比較例７
比較例５で試作した製パン用油脂組成物▲７▼を、実施例４の配合中の油脂組成物▲１▼の代わりに同量使用し、菓子パンを試作した。また、実施例１と同様にして評価し、結果を表３に示した。
【００２２】
実施例５
実施例４の配合、製法において製パン用油脂組成物▲１▼５重量部とバター５重量部使用して菓子パンを試作した。また、実施例１と同様にして評価し、結果を表３に示した。
表２より、本発明の製パン用油脂組成物（実施例１〜３）を使用した食パンは、化工澱粉または糖質分解酵素を含有しないか、または乳化剤を含む比較例１〜６に比べて生地物性、比容積、老化性および食感に優れている。
表３より、本発明の製パン用油脂組成物（実施例４、５）を使用した菓子パンは化工澱粉および糖質分解酵素を含有しない比較例６、乳化剤を含む比較例７と比較して生地物性、比容積、老化性および食感に優れている。また、同時に表３に示した実施例５でわかるように本発明の製パン用油脂組成物と他の油脂と併用しても本発明の効果が得られることがわかる。
【００２３】
【発明の効果】
本発明の製パン用油脂組成物中の糖質分解酵素および化工澱粉の作用により、生地の伸展性が向上し、べたつき等の問題点が発生しないために機械耐性が向上する。糖質分解酵素作用の結果焼成されたパンはしっとりとした食感が得られ、かつ効果的に老化が抑制される。
微量添加の成分である糖質分解酵素をあらかじめ食用油脂に分散させるため、生地中への均一な分散ができる。また、糖質分解酵素および加工澱粉をパン生地のミキシングの最初から添加せず、ミキシングにより十分なグルテン形成が行われた後に生地中に添加し、食用油脂と共に作用するため、その結果として良好な生地物性、良好な機械耐性および良好なパンの品質を合わせ持ったパンを製造できる。[0001]
BACKGROUND OF THE INVENTION
The present invention relates to an oil and fat composition for bread making characterized by not containing an emulsifier, and more specifically, an oil and fat composition for bread making with improved quality such as flavor, texture, specific volume and aging characteristics of bread. It is about things.
[0002]
[Prior art]
It is desirable that the bread is cured as soon as possible after baking because the bread is hardened over time after baking or quality deterioration such as crusty is inevitable. However, due to the current production / distribution conditions or consumer consumption patterns, so-called mass production bread has a time lag until it enters the consumer's mouth. It is rare.
In addition, consumers in recent years tend to desire softer than bread for bread because of their food preference that dislikes hard food.
The phenomenon of bread hardening over time or the occurrence of rustling is called `` bread aging '', which is said to be caused by the gradual recrystallization of starch in the flour that has been alpha and swollen during baking. ing.
For this reason, as a method for suppressing bread recrystallization and softening bread, edible emulsifiers such as monoglycerides are directly added to bread dough, or the emulsifier is kneaded and dissolved in edible fats and oils in advance. A method of adding edible fats and oils to bread dough is widely used.
However, when bread is softened using such an emulsifier, the peculiar taste and odor unique to the emulsifier remain in the bread and impair the flavor. In addition, there are drawbacks such as poor mouth melting due to the texture of bread.
In addition, due to the recent increase in interest in health, there is a tendency among general consumers to dislike emulsifiers that have a strong image as an additive.
[0003]
With respect to bread making fats and oils that do not use these emulsifiers, JP-A-62-146548 discloses a method using a branched oligosaccharide and the like, and JP-A-63-248333 discloses a method using a gum. Alternatively, Japanese Patent Publication No. 5-79287 proposes a method of increasing the water absorption content in bread dough using starch adjusted to a specific swelling degree with an emulsifier. Even with these methods, the effects of the physical properties of the bread dough are still insufficient, and there are still problems such as the specific volume of the baked bread, the aging property, or the poor texture.
[0004]
[Problems to be solved by the invention]
An object of the present invention is to provide an oil and fat composition for bread making that is sufficiently soft and slow to age without using an emulsifier, can bake bread having excellent volume, and does not impair the physical properties of bread dough.
[0005]
[Means for solving problems]
As a result of intensive investigations on means of softening bread instead of emulsifiers, the present inventors incorporated edible oils and fats with modified starch and saccharide-degrading enzymes, and produced bread using them to reduce the mechanical resistance of bread dough. The present invention has been completed by finding that a bread having excellent softness equal to or higher than that of a bread using an emulsifier and having a slow aging can be obtained.
That is, the present invention is an oil composition for bread making in a shortened state plasticized consisting of pregelatinized cross-linked starch (except when the water content exceeds 15% by weight), a saccharide-degrading enzyme and edible oil and fat, An oil / fat composition for breadmaking containing the pregelatinized crosslinked starch in an amount of 1 to 20 parts by weight per 100 parts by weight of the edible fat / oil .
[0006]
DETAILED DESCRIPTION OF THE INVENTION
The term “for breadmaking” in the present invention refers to foods widely used for confectionery bread such as breads, confectionery breads and butter rolls.
The modified starch used in the present invention is edible starch, that is, starch derived from potato, corn, wheat, potato, etc., pregelatinized starch by treatment such as heat swelling and drying, or esterification, ether Either of the starches cross-linked by the conversion treatment can be used, but it is desirable to use pregelatinized cross-linked starch in order to suppress stickiness of bread dough.
The content of these modified starches with respect to edible fats and oils can be appropriately changed according to the type of bread in which the oil and fat composition for bread making is used and the properties of the flour, but is usually 1 to 20 parts by weight with respect to 100 parts by weight of edible fats and oils. The amount is preferably 3 to 15 parts by weight. If it is less than 1 part by weight, sufficient effects such as dough physical properties, volume ratio, aging property and the like cannot be obtained, and if it exceeds 20 parts by weight, the texture of the baked bread is impaired.
[0007]
The saccharide-degrading enzyme used in the present invention is a saccharide-degrading enzyme used in foods, and for example, amylase, cellulase and the like can be used. Moreover, the origin of the enzyme, that is, the origin of bacteria such as Bacillus, the origin of cereal such as Malt, and the origin of mold such as Aspergillus can be selected, and the content thereof is bread for which the oil composition for bread making is used. Depending on the type of flour or the type of flour. For example, in the case of α-amylase, the effect of the present invention is maximized when the amount of activity added to the bread dough from the oil-and-fat composition for breadmaking is in the range of 50,000 to 200,000 SKB per 100 kg of flour (SKB is the enzyme activity unit). It becomes. The content of the saccharide-degrading enzyme varies depending on the SKB, but is usually 0.001 to 1 part by weight, preferably 0.05 to 0.1 part by weight, based on 100 parts by weight of edible fats and oils. If it is less than 0.001 part by weight, sufficient effects such as dough physical properties, volume ratio, aging property and the like cannot be obtained, and if it exceeds 1 part by weight, the texture of the baked bread is impaired.
[0008]
Edible fats and oils used in the present invention are edible fats and oils used for normal margarine or shortening. Specifically, natural animal and vegetable oils and fats such as beef tallow, pork tallow, fish oil, palm oil, rapeseed oil and soybean oil, and hardened oils and transesterified oils thereof can be used. In addition, tocopherol and other oil-soluble additives can also be used in the edible fat.
[0009]
The fat and oil composition for bread making according to the present invention is obtained, for example, as a shortened state in which edible fats and oils are dissolved by heating, and processed starch and saccharide-degrading enzyme are dispersed therein and plasticized by a quenching kneader represented by a botator. be able to.
The oil composition for bread making of the present invention is not limited to the shortening of the edible oil 100% as described above. For example, a natural emulsification aid such as lecithin or protein is used to add W to the aqueous phase. The effect of the present invention can be obtained even with an / O type emulsion.
[0010]
Moreover, the fats and oils composition for bread-making of this invention can also use colorants, such as flavors and carotene, for the purpose of the flavor improvement of the bread used. Moreover, you may add a water-soluble taste component in the water phase of the W / O type emulsion created by the said method. This flavoring component refers to a food that has a preferred flavor, such as protein components such as milk, skim milk powder, whole milk powder, condensed milk, fermented milk, casein, sugars such as salt, sugar, liquid sugar, and various extracts. And spices.
The usage-amount to the bread dough of the oil-fat composition for bread making of this invention is 2-30 weight part normally with respect to 100 weight part of wheat flour, Preferably it is 3-20 weight part. If it is less than 2 parts by weight, sufficient effects such as physical properties of the dough, volume ratio, aging property and the like cannot be obtained, and if it exceeds 30 parts by weight, the oil content increases and the texture of the baked bread is impaired.
Although it is necessary to consider some fluctuations depending on factors such as raw materials to be used, manufacturing method, etc., in breads, usually 2 to 7 parts by weight of the oil composition for bread making of the present invention with respect to 100 parts by weight of flour, 8 to 12 parts by weight, and 10 to 30 parts by weight are suitable for butter rolls.
[0011]
In addition, as a method of using the fat and oil composition for bread making of the present invention for bread making, a method of adding a common medium seed method to the main koji mixing, a method of adding to the straight method, or a time of medium seed It can be produced by any bread manufacturing method, such as a method of adding by dividing at the time of cooking. Moreover, you may use the fats-and-oils composition for bread making of this invention as fats and oils for kneading | mixing, or a butter etc. for the purpose of a flavor improvement.
Moreover, the effect of this invention can be acquired even if bread | pan is manufactured by disperse | distributing the fats-and-oils composition for bread-making of this invention previously in wheat flour, and manufacturing the mix powder.
[0012]
【Example】
Next, the present invention will be described in detail with reference to examples and comparative examples.
Example 1
The oil composition for breadmaking was manufactured by the following method with the composition of Table 1.
Hardened rapeseed oil (melting point 36 ° C.) 30 kg (30 parts by weight), palm oil 50 kg (50 parts by weight) and rapeseed oil 20 kg (20 parts by weight) were mixed and dissolved by stirring to produce an oil phase part. Next, 10 kg (10 parts by weight) of pregelatinized cross-linked starch (trade name: pregelatinized cross-linked starch: made by Matsutani Chemical Co., Ltd.) as processed starch and alpha amylase preparation (trade name: α-amylase preparation: manufactured by Danisco Co., Ltd.) as a saccharide-degrading enzyme ) 10 g (0.01 parts by weight) was gradually added to the oil phase part and stirred to produce an oil and fat composition for breadmaking (1). Next, a bread was produced according to the following composition and conditions.
Next, the prototype bread was evaluated for specific volume, hardness (aging property), and texture according to the following evaluation criteria, and the results are shown in Table 2.
[Evaluation criteria]
1) Dough physical properties: Ten panelists evaluated the stickiness of the dough according to the following criteria and indicated the average value.
No stickiness: 2 points stickiness: 1 point stickiness strongly lacks suitability for bread making machine: 0 points 2) Specific volume: According to rapeseed replacement method. (Cc / g)
3) Hardness (aging property): Bread bread was sliced to a thickness of 3 cm, and the central part of the crumb was cut into 5 × 5 cm to obtain a hardness measurement sample. Subsequently, the hardness was evaluated by an average value of five samples of stress (10 4 dyne / cm 2 ) when compressed by 1.5 cm with a plunger having a diameter of 4 cm in the thickness direction of the sample. In addition, the higher the number of the average value of the compressive stress is, the harder it is and the aging property is inferior.
4) Texture: The texture of bread was evaluated according to the following criteria by 10 panelists, and the average value was shown.
Good crispness and melting in mouth, no off-flavor and off-flavor: 2 points No off-flavor and off-flavor, but crispness and mouth-melting: 1 point Off-taste and off-flavor sensation, poor crispness and mouth melting: 0 points [0014]
[Table 1]
Examples 2-3
By using the method shown in Table 1 and in accordance with the method according to Example 1, baked oil and fat compositions (2) to (3) were produced. Bread and fat composition (2) to (3) were used in the same amount instead of the bread and fat composition (1) in the formulation of Example 1, and the bread was produced and evaluated in the same manner as in Example 1. . The results are shown in Table 2.
[0016]
[Table 2]
Comparative Example 1
The same amount of general-purpose shortening (trade name: Canary Eight: manufactured by Nippon Oil & Fats Co., Ltd .: monoglyceride 0.1%) is used instead of the oil composition for bread making (1) in the formulation shown in Example 1, A bread was made by trial according to the manufacturing method of Example 1. The evaluation was performed in the same manner as in Example 1, and the results are shown in Table 2.
[0018]
Comparative Examples 2-5
The oil composition for bread making (4) to (7) was prepared by the method according to Example 1 with the formulation shown in Table 1. Bread oil and fat composition (4) to (7) were used in the same amount instead of the bread oil and fat composition (1) in the formulation of Example 1, and the bread was prototyped and evaluated in the same manner as in Example 1. did. The results are shown in Table 2.
[0019]
Example 4
Using the oil and fat composition for bread making (1) made as a prototype in Example 1, a confectionery bread was made by the following composition and manufacturing method.
[0020]
[Table 3]
Comparative Example 6
A confectionery bread was made using the same amount of butter in place of the oil-and-fat composition for bread making (1) in the formulation shown in Example 4. Further, evaluation was performed in the same manner as in Example 1, and the results are shown in Table 3.
Comparative Example 7
A confectionery bread was made using the same amount of the oil / fat composition for bread making (7) produced in Comparative Example 5 in place of the oil / fat composition (1) in the formulation of Example 4. Further, evaluation was performed in the same manner as in Example 1, and the results are shown in Table 3.
[0022]
Example 5
A confectionery bread was made using 5 parts by weight of the oil composition for bread making (1) and 5 parts by weight of butter in the formulation and production method of Example 4. Further, evaluation was performed in the same manner as in Example 1, and the results are shown in Table 3.
From Table 2, the bread using the fat and oil composition for breadmaking (Examples 1 to 3) of the present invention does not contain a modified starch or a saccharide-degrading enzyme, or compared with Comparative Examples 1 to 6 containing an emulsifier. Excellent dough physical properties, specific volume, aging and texture.
From Table 3, the confectionery bread using the oil-and-fat composition for bread making of the present invention (Examples 4 and 5) is a dough compared with Comparative Example 6 containing no modified starch and saccharide-degrading enzyme, and Comparative Example 7 containing an emulsifier. Excellent physical properties, specific volume, aging properties and texture. Moreover, it turns out that the effect of this invention is acquired even if it uses together with the fats-and-oils composition for bread-making of this invention, and other fats and oils so that Example 5 shown in Table 3 simultaneously.
[0023]
【The invention's effect】
Due to the action of the saccharide-degrading enzyme and the modified starch in the oil composition for bread making of the present invention, the extensibility of the dough is improved, and problems such as stickiness do not occur, so that the mechanical resistance is improved. Bread that has been baked as a result of the saccharide-degrading enzyme action has a moist texture and effectively suppresses aging.
Since the saccharide-degrading enzyme, which is a component added in a trace amount, is dispersed in the edible oil and fat in advance, it can be uniformly dispersed in the dough. In addition, saccharide-degrading enzymes and processed starch are not added from the beginning of bread dough mixing. After sufficient gluten formation is performed by mixing, it is added to the dough and acts with edible fats and oils, resulting in good dough. A bread having a combination of physical properties, good mechanical resistance and good bread quality can be produced.
Claims (1)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP04350996A JP3632280B2 (en) | 1996-02-29 | 1996-02-29 | Oil composition for bread making |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP04350996A JP3632280B2 (en) | 1996-02-29 | 1996-02-29 | Oil composition for bread making |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH09233993A JPH09233993A (en) | 1997-09-09 |
| JP3632280B2 true JP3632280B2 (en) | 2005-03-23 |
Family
ID=12665713
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP04350996A Expired - Fee Related JP3632280B2 (en) | 1996-02-29 | 1996-02-29 | Oil composition for bread making |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP3632280B2 (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2018164202A1 (en) * | 2017-03-08 | 2018-09-13 | 日清オイリオグループ株式会社 | Emulsifying powdered oil or fat composition, and emulsified composition |
Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP5459840B2 (en) * | 2008-12-04 | 2014-04-02 | 松谷化学工業株式会社 | Bread and its production method |
| JP6303253B2 (en) * | 2012-03-29 | 2018-04-04 | 不二製油株式会社 | Edible oil and fat and food containing the same |
| JP6972617B2 (en) * | 2017-03-31 | 2021-11-24 | 不二製油株式会社 | Underwater oil type emulsified oil / fat composition for kneading bread dough |
-
1996
- 1996-02-29 JP JP04350996A patent/JP3632280B2/en not_active Expired - Fee Related
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2018164202A1 (en) * | 2017-03-08 | 2018-09-13 | 日清オイリオグループ株式会社 | Emulsifying powdered oil or fat composition, and emulsified composition |
| JP6398035B1 (en) * | 2017-03-08 | 2018-09-26 | 日清オイリオグループ株式会社 | Emulsified powder and fat composition and emulsified composition |
Also Published As
| Publication number | Publication date |
|---|---|
| JPH09233993A (en) | 1997-09-09 |
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